Have you tried the Jennifer Aniston salad yet? If so, you already know how incredible it is.
If not, you’ll want to make it right away! But let’s back up a bit for those who haven’t heard of it.
There’s a salad out there that’s credited to Jennifer Aniston.
Maybe she created it, or maybe she didn’t. Still, we can all agree that it’s delicious, no matter whose recipe it is.
This salad contains healthy ingredients like quinoa, pistachios, mint, and chickpeas.
So you can enjoy it and feel good about yourself while doing so!
Plus, the combination of flavors is amazing. Give the Jennifer Aniston salad a try and see what you think!
Jennifer Aniston Salad
Okay, I don’t know as much as I should about the Jennifer Aniston salad.
I know she publicly praised it when she shared the recipe on Instagram several years ago.
In fact, she called it the perfect salad. That’s pretty high praise.
I’ve also heard she ate it religiously while filming Friends. But I’m unsure of that statement’s accuracy.
What I do know is that the salad is fantastic!
I always make mine with quinoa. However, you could substitute bulgur wheat (or farro).
Some people also go a bit heavier on the veggies.
I stick pretty closely to the recipe. I’ll sometimes add a little kale and fresh garlic, but those are the only changes I make.
The recipe is just so tasty, as written.
It’s full of contrasting flavors, textures, and even colors! It’s a real party for your tongue and tastebuds.
The bright, zingy lemon and feta pair perfectly with the earthiness of the quinoa and herbs.
Plus, it’s just so healthy. I have nothing bad to say about this salad.
Try it for yourself. You’ll see what I mean.
Here’s what you’ll need to make Jennifer Aniston’s famous salad:
- Quinoa and water: Quinoa is this salad’s most highly contested ingredient. Some people prefer bulgur wheat, while others stick to quinoa. I stick to quinoa. It has so many vitamins and minerals, it’s high in fiber, and it’s an excellent source of protein. It has it all. It’s also gluten-free, which is a nice bonus. You’ll need water to cook the quinoa before adding it to your salad.
- Cucumber: I dice my cucumbers but never peel them. They provide a nice crunch, and with the peel on, they’re healthier. Plus, they have a high water content, which helps increase my daily water intake.
- Parsley: You’ll want to use fresh parsley, that’s the key. Wash it, dry it, and chop it roughly. It adds nutrients, a splash of color, and a fresh taste.
- Mint: Again, fresh mint works best. It’s so ridiculously flavorful. As with the parsley, wash it, dry it, and chop it.
- Red onion: I suppose you could use any onion, but I prefer red. It adds an extra bit of crunch to the salad and has that robust, earthy, onion flavor. Plus, red onions provide another pop of color that white or yellow onions don’t have.
- Pistachios: Find salted, roasted pistachios for this recipe. You’ll love that kick of saltiness they add to the salad. They’re also full of protein, healthy fats, and all kinds of good stuff.
- Chickpeas: You can use fresh chickpeas for this recipe if you like. But I find canned ones more convenient. Drain and rinse them before adding them to the salad. They, too, are another excellent source of protein and fiber.
- Lemon juice, olive oil, salt, and pepper: You use these things to make the homemade lemon dressing for the salad. It’s bright, tangy, tart, and delicious. The salad wouldn’t be the same without it.
- Feta cheese: I love the zingy flavor of feta. It makes everything taste so much bolder and better. It’s also an excellent source of healthy fats.
Tips and Tricks
Truthfully, this salad doesn’t need a lot of tips and tricks to make it good.
You can pretty much follow the recipe, and it turns out delicious.
However, you can do a few things to make it even better. There are also a couple of variations you can try.
First of all, don’t be afraid to experiment with the ingredients.
As I mentioned earlier, I sometimes add kale and fresh garlic. It gives the salad an earthier, herb taste that I love.
Other friends add broccoli, green peppers, a little parmesan, etc. It’s your salad, after all.
Tweak the recipe however you like to best suit your tastes.
Next, allow the salad to chill in the fridge for a couple of hours. (If you’re not in a hurry, of course.)
Doing so will give all the flavors time to sink in, resulting in a fantastic flavor explosion.
As for variations, you can use bulgur wheat or farro instead of quinoa.
You could also add extra veggies or additional protein sources.
If feta is too tangy for you, use whatever cheese you like best.
Just remember that fresh cheeses provide the most flavor and are the healthiest.
Finally, swap out the pistachios for your favorite nut. And don’t be afraid to experiment with other dressings and vinaigrettes.
Try the lemon first, though; I promise you’ll love it.
How to Store
Storing this salad is a breeze. Because it has so few leafy greens, it doesn’t wilt or lose its texture.
(That makes it an excellent choice for meal-prepping, too!)
Whether you’re prepping or have leftovers, storage is the same.
Transfer everything to an air-tight, refrigerator-safe container, and pop it in the fridge. That’s all it takes.
It should stay fresh for up to 5 days and usually tastes best on day 2.
The lemon vinaigrette has time to sink into everything, really making the flavors pop!
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